Count the days down to Moor Hall launch
MOOR HALL has been transformed from a 16th century Jacobean home into a contemporary restaurant.
Visitors will be see how the owners and designers have attempted to create a modern vibe without destroying the traditional aesthetics of the house.
The impressive Grade II listed manor house is being transformed into a contemporary restaurant with seven luxury rooms after a sensitive restoration and rebuild project.
The magnificent main building, with its Tudor origins, was acquired in 2015 by Andy and Tracey Bell, and is in the final stages of its 18-month renovation.
Moor Hall is being launched in two stages – the restaurant and bedrooms by March, then, in the middle of the year, a large renovated former barn with an informal dining space, a charcuterie and curing room, a small dairy, and a meat ageing room.
Interior designer Martin Nealon was given the task of retaining the traditional aesthetics of the 16th century Jacobean manor house while introducing many contemporary features.
On the ground floor, there will be two reception rooms, a bar and a lounge, all with original wood-paneled walls, carved fireplaces, hammered steel surrounds, fossil slab tables, and saddle leather sofas.
The reception area has original Jacobean carved wall paneling, impressive oak beams, and a huge carved fireplace that will be lit by rows of handmade crystal-cut lanterns.
In contrast, the 50-seat restaurant will be more modern, with porcelain floors, and surrounding glass walls giving panoramic views of the property, with adjacent cheese and wine rooms.
Additionally, there will be an intimate private dining room for up to 14, with oak paneling and a large fireplace.
The five bedrooms in the main house are being individually designed, featuring open beamed ceilings, the original fireplaces, and luxurious bathrooms.
There are two further bedrooms located in the gatehouse adjacent to the lake.
Previously executive chef at Michelin two-starred L’Enclume in Cartmel, Cumbria, Chorley-born Mark Birchall began his career at The Walnut Tree in Abergavenny, Wales with Franco Taruschio, and was at Northcote Manor near Blackburn with Nigel Haworth.
He then worked at L’Enclume (2006-15), during which time he won the Roux Scholarship in 2011, which enabled him to spend time at Michelin three-starred El Celler de Can Roca in Spain.
Mark’s menus will showcase his own style of modern British cuisine, wherever possible using produce grown on the five-acre Moor Hall site or from local suppliers, and reflecting the broad culinary experience that he has garnered over the past 15 years.
There will be two menus at both lunch and dinner – six courses at £65, or eight courses at £95, while two shorter menus will also be offered at lunch – three courses at £30, or four courses £45.
The 300-bin wine list will encompass both English and international New and Old World selections, and start at £30 (bottle), with 20 available by the glass (from £6).
The senior team at Moor Hall will include general manager Adam Wilkinson, food and drink manager Neil Alexander, and head sommelier Alexandre Freguin.
And, supporting Mark in the kitchen, there will be two sous chefs – James Lovatt and Lewis Spencer.
For overnight accommodation, the room rates will range from £195-£350, including VAT and breakfast.